Chicken Thighs with Shallots & Spinach Recipe
Chicken Thighs with Shallots & Spinach Recipe photo by Taste of Home

Chicken Thighs with Shallots & Spinach Recipe

Publisher Photo
This moist and tender chicken comes complete with its own creamy and flavorful vegetable side! It makes a pretty presentation and goes together in no time flat for a nutritious weeknight meal. —Genna Johannes, Wrightstown, Wisconsin
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings

Ingredients

  • 6 boneless skinless chicken thighs (about 1-1/2 pounds)
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons olive oil
  • 4 shallots, thinly sliced
  • 1/3 cup white wine or reduced-sodium chicken broth
  • 1 package (10 ounces) fresh spinach
  • 1/4 teaspoon salt
  • 1/4 cup fat-free sour cream

Nutritional Facts

1 chicken thigh with 1/4 cup spinach mixture equals 225 calories, 10 g fat (2 g saturated fat), 77 mg cholesterol, 338 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Directions

  1. Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet coated with cooking spray, heat oil over medium heat. Add chicken; cook 6 minutes on each side or until a thermometer reads 170°. Remove from pan; keep warm.
  2. In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Yield: 6 servings.
Originally published as Chicken Thighs with Shallots & Spinach in Healthy Cooking December/January 2010, p55

Nutritional Facts

1 chicken thigh with 1/4 cup spinach mixture equals 225 calories, 10 g fat (2 g saturated fat), 77 mg cholesterol, 338 mg sodium, 8 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 vegetable.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Chicken Thighs with Shallots & Spinach

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 14, 2014

"Enjoyed it. I sprinkled salt and garlic powder over the chicken and set it in the frig for a couple of hours to help infuse it with flavor. I also added garlic with the onions.I had some carrots I needed to use, so I shredded them and added them with the spinach."

MY REVIEW
Reviewed Oct. 9, 2014

"This was super yummy. I used a stainless pan so there were crunchy bits of chicken in my spinach and the sauce was brown after I added the sour cream, but I think that was probably an improvement over the non stick version. For our family, this was not a 6 serving meal. I did have chicken leftover feeding two adults and one child but all the spinach was eaten."

MY REVIEW
Reviewed Sep. 14, 2014

"Excellent recipe. I love the tender spinach in the creamy shallot sauce."

MY REVIEW
Reviewed Aug. 1, 2014

"Added dried garlic when sautéing the garlic. Overall a great recipe."

MY REVIEW
Reviewed Jul. 12, 2014

"I love this dish. I'm always looking for something that is low in calories but full of flavor. I doubled the spinach and shallot mixture so that I did not have to add a side dish to this."

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